Ragi Koozh (Finger Millet Porridge), a popular and habitual porridge in Tamilnadu, especially in villages. Farmers work hard from early in the morning and for lunch they used to have this ragi porridge which will help them with more energy. Every millet is so nutritious, likewise ragi (fingermillet) is also one of the nutrition rich millet. Any millets, since they are packed with more nutritions will take little more time to digest than the cooked rice and in-turn makes the farmers feel full stomach for rest of their hard work. If you are in Tamil Nadu during summer, you might have noticed the road side vendors selling Koozh with colourful side dishes. Yes, as most of you know Ragi Koozh is a perfect cooling drink and its very good for the health. I know in many families they substitute koozh for the breakfast. The Koozh can be topped with pickle, sundai kai vatral, vadam, onion, etc.. Believe me.. it tastes divine.
Preparation and Yield:
Preparation time
20 mins
Fermentation time
Overnight
Cooking Time
40 mins
Servings
4
Recipe Category
Breakfast
Recipe Cuisine
Indian
Ragi Koozh
Ingredients
Ragi Flour (Finger Millet Flour)
1 Cup
Cooked Rice
1/2 cup
Salt
To Taste
Butter Milk/Yogurt
1/4 cup
Finely chopped onion / Shallots
1/4 cup
Ragi Koozh (Finger Millet Flour)
Method :The day before preparation (Dough preparation and Fermentation)
Mix Ragi Flour with cooked rice and salt. Add water to make idly batter consistency. Mix well so that there are no lumps.
Keep this mixture aside for 3-4 hours for Fermentation.
After 3-4 hours, heat the heavy bottomed pan. Measure the Ragi Mix and add same amount of water in the pan.
When the water starts boiling add the Ragi Mixture. Cook the mixture in the medium flame for about 15mins – 20 mins. Make sure that you stir continuously to avoid burning. In 15-20 mins it will become thick batter consistency.
Switch off the flame and close the pan. Keep it overnight for fermentation. It increases nutritional benefits and taste.
Next Day – Make a Koozh:
For 1 cup of Koozh, add 3/4 cup of dough (that you prepared yesterday and kept for fermentation) and add 1/4 up of butter milk/curd. If required add water.
Mix well.
Serve with Vathal / Vadaam / Pickle / chopped onion.
Note : Instead of adding the cooked rice, you can also add the raw rice in the boiling water before adding the ragi mix. When ragi is cooked, the rice will also be cooked.
On the 2nd day, what should be added? You wrote, 1 cup koozh, 3/4 cup dough. What is the dough here? Please explain mami. Thanks for all the recipes. I follow your recipe & I love them.
Thank you for such a nice good receipe. Please clarify some of my doubts 1. Shall we add rice power ( Arisi mavoo ) instead of cooked rice 2. Or shall we add Oats/wheat rawa ( kothumai ravai)/wheat flour instead of cooked rice. 3. Is there any method we can use all powders ( ragi,rice)and some easy way to make like ready mix podi's (if possible… sorry .. idhu konjam kastam than but one try)
Your blog has caught our attention thanks to the quality of your recipes. We would be delighted if you would join us on Recipes.in so that we could link to your blog.
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I love your recipes very much. Thank you for sharing such wonderful recipes. Shall I use pressure cooker instead of pan for cooking Ragi koozh. If yes can you let me know how to cook and will it be tasty?
Hello Sowmya: Thank you for your recipe. Will not adding the salt ahead interfere with the fermentation process? I was under the impression that it has to be put in just before eating the final dish. Thanks, Dido.
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On the 2nd day, what should be added? You wrote, 1 cup koozh, 3/4 cup dough. What is the dough here? Please explain mami. Thanks for all the recipes. I follow your recipe & I love them.
You have to read it as : to make 1 cup of koozh, add 1/4 buttermilk to 3/4th of pre-prepared batter (dough)
I hope I'm right mami?
Dear Indira, Indhu, The dough is the one that you prepared the previous day and kept for fermentation. hope this clarifies. i also updated the post.
Aunty you have told about half cup of rice .but when should the rice be added ?
wow a healthy koozh and perfect for the summer season.
fantastic
talanayar krishnasamyn
nataraja
fantastic
talanayar krishnasamyn
nataraja
Absolutely fantastic. I have also started giving ragi kanji to my 5 month old son.
Hi Aunty,
Thank you for such a nice good receipe. Please clarify some of my doubts
1. Shall we add rice power ( Arisi mavoo ) instead of cooked rice
2. Or shall we add Oats/wheat rawa ( kothumai ravai)/wheat flour instead of cooked rice.
3. Is there any method we can use all powders ( ragi,rice)and some easy way to make like ready mix podi's (if possible… sorry .. idhu konjam kastam than but one try)
Hi,
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Recipes.in
Hi Mammi
I love your recipes very much. Thank you for sharing such wonderful recipes.
Shall I use pressure cooker instead of pan for cooking Ragi koozh.
If yes can you let me know how to cook and will it be tasty?
Best Regards
Gayathri, M
Hello Sowmya: Thank you for your recipe. Will not adding the salt ahead interfere with the fermentation process? I was under the impression that it has to be put in just before eating the final dish. Thanks, Dido.
If you are in cold region where fermentation takes longer time then you can add salt later as adding salt slows the fermentation
Truly Incredible work Man, Gratitude for your considerable rundown, this saved me a great deal of time to find those Blog Remarking accommodation locales. Simultaneously I’ve been making some of them in the desire to get top notch backlinks to my site. Each of the posts on your blog are having enlightening and important substance. Value your endeavors.